Lol - cheers! But what do you mean by "more like it"? Were the prawns disappointing?:D
Marco.
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Lol - cheers! But what do you mean by "more like it"? Were the prawns disappointing?:D
Marco.
yeah, i dont like em :ner:Quote:
Originally Posted by Marco
Haha... I know! So in that case judge the dish instead on its presentation:)
Those were top-notch king prawns, bought from the fishmonger, and very juicy/succulent, tasty and perfectly cooked by Princess Del!:eyebrows:
Marco.
Oh yes she did it very well, as wast the Cabbage parcels.
Tonight’s tea. Roast Duck in Wine & Redcurrant Jus. With Mustard Mash, Green Beans, Roast Carrots and steamed Asparagus with a Lemon Mayo.
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Nice, Tony. Love a bit of duck... Have you ever attempted a confit?:)
Marco.
Cheers, she says that you're a nice man:)Quote:
Originally Posted by struth
Marco.
Yummola! I do love veal (and king prawns too [emoji4])Quote:
Originally Posted by Marco
Top notch! [emoji106]
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Never have, but plan to. Will do when I get some Duck Legs I think. [emoji4]Quote:
Originally Posted by Marco
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Nice grub as always.
Not sure if it’s been mentioned on here before, but i think its worth a shot if it hasn’t.
And that’s “velveting” meat/prawns.
Personally i use the cornstarch, egg white and rice vinegar method in water rather than oil and have been doing so for years.
I tend to eat a lot of stir fry, Tom Yum etc etc and it really does make the difference for a little time spent. The pork, chicken or beef will be so much more juicy and tender.
I had Fajitas tonight using that method which made me think of mentioning it.
If you haven’t tried it, then do!
Theres plenty on t’web about it.
Enjoy.